The chefs at Phoenix Grille whip up sophisticated regional fare to be enjoyed with seventh-story views of Wake Forest's BB&T Field. They bathe local flounder in orange-basil butter and add the savory flavor of country ham to their shrimp and grits and scallop entrees. Their hearty Angus steaks sate refined appetites better than origami swan steaks, and decadent desserts such as house lemon pound cake sweetly seal the meal.
At Oasis On Fifth, Cherita Irving earns her title of licensed skincare specialist and national skincare educator for Lira Clinical by delivering treatments that exfoliate and hydrate skin. In addition to performing custom facials, Cherita and her team put their experience to use by beautifying clients with solvent-free GelTwo nail enhancements, long-lasting gel manicures, or repurposed Lego hairpieces.
Gwen Sinclair always had the calling to help people. Her father had bounced back from severe back surgery in a matter of weeks and attributed his speedy recovery to the healing power found in his twice-monthly massage. That sealed the deal for Sinclair; after completing massage-therapy school, she opened Gwen of All Trades.
As their treatments begin in this cozy 110 year-old renovated house, massage clients settle into a plush leather chair while Sinclair consults with them about their treatment goals. She keeps a careful eye on clients as she administers a variety of massage strokes, watching for breathing patterns that tell her whether she's gone too far or whether they are reciting lines from South Pacific under their breath.
Above all else, Gwen comes to work in search of more success stories. Her favorite involves a client who exited the treatment room post-session by hopping on one foot. When Sinclair questioned her gait, the client gave a triumphant smile before telling her that, before the massage, she wasn't able to put pressure on that foot! Her limp banished, the client is now a massage true believer and continues to hop into and out of Sinclair's treatment room once a month.
Though Twin City Diner opened in 1988, the turquoise booths, wood-paneled walls, and black-and-white photos displayed throughout its dining room lend the eatery a refined, contemporary-American feel. The diner?s chefs delight in updating traditional southern comfort dishes with modern touches?from BLT sandwiches layered with fried green tomatoes to burgers slathered in chili, cheese, and slaw.
Patrons can chow down within the sleek confines of the dining room, or they can mosey outside to the patio. In both areas, Twin City Diner maintains a comfortable family atmosphere.
For Mike and Terry Schneider, opening the first Loop Pizza Grill franchise more than two decades ago was a culinary hail-mary. The Schneiders had struck gold with their first foray into the restaurant industry?Jacksonville's popular Applejacks franchise?but that success did not follow them when they expanded to a second location. Saddled with unused kitchen equipment, they came up with a bold idea: double down and create the perfect pizza place.
The Schneiders knew that pizza joints were magnets for the young and hurried crowd, so they set out to craft a menu that would also appeal to the discerning palate. They stocked their kitchen with hand-picked ingredients and used real china to plate their pizzas, fire-grilled burgers, and salads. The couple's gamble paid off and The Loop Pizza Grill was a hit?and it still thrives today. Since opening its first spot in 1988, The Loop has popped up in 14 locations in two states, much like a pizza delivery boy with a very fast bike.
Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.